Egg Gravy

Egg Gravy is a simple and easy egg curry in a South Indian Style. For South Indian Style gravies and curries ,either fresh coconut or coconut milk is added to get that typical taste. This is a easy onion and tomato based egg gravy with addition of fresh coconut , poppy seeds and cashew/ melon seeds paste.

There are many variants of Egg based gravies and curries, I do. But this one is the most simplest , which I often do.This Egg Gravy is not very thick or its thin . It has a medium consistency and goes on well with steamed rice too. One of my favourite Egg Masala recipe which I have already shared is Kolhapuri Egg Masala . Also do check Scrambled Egg Curry and Poached Egg Curry, it may interest you.

This Egg gravy goes well with Ghee Rice, Kushka , Jeera Rice or even with Roti / Phulka. I served this Egg Curry with caramelized onion ghee rice , which was rich and delicious.

Now add 1/2 Tsp of turmeric powder , 11/2 Tsp of chilli Powder , 1 1/2 Tsp of coriander powder and 1/2 of Garam masala powder . Mix well and cook till oil starts releasing from the edges.Add 1/2 cup water and bring it to boil.

In a mixer jar , take 1/4 cup of fresh coconut , 1 tsp of Poppy seeds and 6-7 cashews , and blend to a fine paste using little water . (If coconut is unavailable , then skip it. Soak 8-10 cashews and poppy seeds in warm water for 15 minutes .discard water and blend to fine paste ).

Add blended coconut cashew masala paste , salt and bring it to boil.

Once it comes to boil, add boiled eggs and keep it on simmer for 6-7 minutes.

Turn off the heat, Add 2 Tbsp of chopped coriander leaves and mix well , allow it to sit for 5-8 more minutes before serving .